1 (16 oz.) jar marinated artichoke hearts
1/2 lb. fresh mushrooms, sliced
1 (15 oz.) can tomato sauce
1/2 c. dry white wine
1 (2 1/4 oz.) can sliced ripe olives, drained
1 tsp. basil
1 tsp. oregano
1 tsp. instant minced onion
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. fennel seed
1/2 tsp. salt
1/4 tsp. pepper
8-10 oz. spaghetti

In a large saucepan, drain marinade from artichokes. Coarsely chop hearts and set aside. In marinade, saute mushrooms until tender. Add hearts and all remaining ingredients, except spaghetti. Simmer, uncovered for 20 minutes. Meanwhile, cook spaghetti in boiling water and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese, if desired. Serves 4.